4 side dishes for the carbo-phobe

Gluten isn’t a great friend of mine, so I do my best to cut out most wheat-based carbs and replace them with simple and delicious vegetable side dishes!

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1. Aubergine parmigiana

A common Italian main dish can also double as a simple and hearty side dish that offers a ‘bake and save for later’ solution.

As side dishes go, this one is rich – so I tend to eat about a quarter of the dish and keep the rest in an air-tight container in the fridge to heat up and enjoy of the next few days.

WHAT YOU NEED	METHOD
1 aubergine, sliced in rounds 1 red onion, diced 3 cloves fresh garlic, chopped 1 jar tomato passata mozzarella, cheddar, parmesan, al grated 2 tsp mixed Italian herbs salt and pepper to taste	Par-fry or griddle the aubergines for a few minutes In a pan, heat a little oil and saute the red onions until translucent Add seasoning, herbs, garlic and tomato passata Layer the aubergines in a oven-proof dish and add a little sauce and cheese with each later Top with cheese and bake for 35-40 mins

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2. Caprese-style salad

Simple as ever, wonderfully fresh and perfect for summer!

In contrast to the aubergine, this one is amazingly quick and easily pairs with any main.

I’m calling it caprese-style, because in addition to the traditional tomato and mozzarella – I bulk out this salad side with spinach leaves, cucumber and a little green pesto!

WHAT YOU NEED	METHOD
handful of fresh, washed spinach 1/2 mozzarella sliced or mozzarella pears fresh tomatoes, sliced cucumber, sliced fresh basil, torn a drizzle of balsamic vinegar and good olive oil fresh black pepper and salt to taste 1tbsp green pesto (optional)	On a bed of spinach, assemble the slices of mozzarella, tomato and cucumber in alternate layers Sprinkle over with fresh basil (or any additional herbs) Season well Drizzle green pesto (optional) Drizzle a little balsamic and olive oil

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3. Kale and chorizo stir fry

No photos for this one because I was too busy eating it to take some – it’s that good.

Kale itself has quite the flat, earthy flavour – so it welcomes the light zesty addition of fresh lemons (juice and zest is best!)

Better still, the garlicky punch of the chorizo beautifully infuses into the kale while frying.  I like to use a chorizo ring and roughly slice into think chunks which soften a little in the pan and oozes out the flavourful orange oils (so no need for extra frying oil!)

This is wonderful alongside pan-fried or oven baked salmon, as the intense hum of the chorizo plays backing vocals to the delicate fish.

WHAT YOU NEED	METHOD
1/2 pack kale, washed 1 lemon, zest and juice 1/4 chorizo ring, thickly diced season to taste	Heat a frying pan on a medium heat. Add the kale and gently fry for 1-2 mins Add the lemon juice, zest and chorizo Fry for a further 5-6 mins or until the kale and chorizo have softened

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4. Courgette and mixed pepper Mediterranean traybake

Though I used to consider it nothing more than cucumber’s ugly cousin, the humble courgette takes centre stage in this quick ‘pop in the oven’ side dish.

WHAT YOU NEED	METHOD
1 courgette, sliced approx 1cm thick 1 red onion, cut in quarters 1/2 red pepper, sliced lengthways 1/2 orange or yellow pepper, sliced Glug of tomato passata 1bsp paprika fresh black pepper and salt to taste	On an oven tray, place the courgette, onion and peppers and drizzle with oil Sprinkle the paprika over it and place in the oven for 12-15 mins Shimmy the veggies into an oven-proof dish and pour over the passata Season and bake for a further 3-5 mins